Little Oyster Sandwiches

By jdwooten

The Perfect Oyster Sandwich Recipe

If you are a friend of the bivalve, you already know one of the finest things in the world to eat is an oyster po’boy. A New Orleans / Gulf Coast classic, the oyster po’boy is an unfussy affair—crisp fried oysters, a little mayo, lettuce, tomato and pickles.

But how do you gussy them up to serve at the white-hot restaurant The Dutch, Andrew Carmellini’s ode to American cooking that Eater.com just called New York’s “Restaurant of the Year”?

Easy. You keep them simple, put a little smokiness in the crust, riff on classic New Orleans remoulade for the sauce, and you make ‘em real cute. The chef may

Ingredients

• For the crust:
• Makes enough for a few batches of oysters
• 2 cups cornmeal
• 1 1/4 tablespoons kosher salt
• 1 teaspoon cayenne pepper
• 1 tablespoon pimentón (Spanish smoked paprika)
• For the sauce:
• Quantities here make for plenty of sauce. Don’t fear; you’ll find another way to use the leftovers.
• 1 1/4 cups mayonnaise
• 1/3 cup grainy mustard
• 1/4 cup pickled okra*, cut into 1/4” dice
• 1 tablespoon capers, rinsed and chopped fine
• 1 1/2 tablespoons cornichons, cut into small dice
• 1 tablespoon parsley, minced
• 1 teaspoon chervil, minced
• 1 teaspoon tarragon, minced
• 2 tablespoons okra pickling liquid*
• 1/2 teaspoon pimentón (Spanish smoked paprika)
• For the sandwiches:
• 12 slider buns, split (preferably brioche, and with sesame seeds)
• 3 iceberg lettuce leaves, torn into quarters
• 12 large oysters, like Wellfleets**
• Canola oil, for frying, as needed

Preparation

Step 1

Special equipment
Frying thermometer
Toothpicks

Combine all of the ingredients for the crust and whisk together. Set aside.
Combine all of the ingredients for the okra sauce in a bowl and whisk together. Set aside.
Shuck the oysters and drain their juice (save it for another purpose – it’s mad tasty). Pat the oysters dry with paper towels.
When ready to fry, heat 3 inches or more of canola oil over medium high heat, in a pot at least 6 inches deep. Make sure to leave yourself at least half the height of the pot for clearance. Insert a frying thermometer, and heat oil to 350°F.
As the oil heats, dredge the oysters in the crust mixture. Slather both sides of buns with sauce and place a quarter-leaf of lettuce on each bottom bun.
When the oil has reached the proper temperature, fry the dredged oysters a few at a time (don’t crowd the pot; give them enough room to bob around a bit). Cook until just cooked through – timing is key; you want them just firmed up and the crust crisped, about 1 to 1½ minutes.
Remove oysters from the fryer and let drain on paper towels. Sprinkle with a little salt immediately to season. Place the oysters on the lettuce leaves, top the sandwich, skewer with a toothpick and serve immediately.